Pasta lessons at home beat sightseeing. In Carlotta’s Milan kitchen, you’ll learn the tricks of 00 flour and how to form tagliatelle and stuffed pasta, then you’ll finish with a classic tiramisù. I love the hands-on pace and clear instructions, and I love that you eat what you make. The one consideration: it’s not recommended for celiac travelers.

Carlotta keeps things warm and relaxed, and you’ll spend the time actually cooking—not just watching. Her cat Yoda is part of the atmosphere, and conversations can drift into food, wine, and Italy travel talk. With a small max of 6 travelers and English offered, it’s the kind of class where you can ask questions without shouting over a crowd.

Key Things to Know Before You Cook

• Small-group class (up to 6) in a home setting, so you get real attention.
• 00 flour basics plus shaping practice for tagliatelle or guitar pasta and stuffed pasta.
• Sample menu includes ravioli with ricotta and spinach, plus butter and sage.
• Tiramisu made to an original-style recipe, so you leave with a repeatable method.
• Wine and water included with a strict 18+ rule for alcohol serving in Italy.
• Not for celiac travelers, and you should flag allergies in advance.

Inside Carlotta’s Milan Kitchen: The 3-Hour Flow

This class is about one thing: fresh Italian comfort food, made from scratch. It runs for about 3 hours, starts at Via Malaga, 2 (20143 Milano), and ends back at the same meeting point, so you’re not stuck figuring out what comes next.

With a group size capped at 6, the lesson feels personal. You’ll prepare pasta and then dessert in the same sitting, and you’ll eat everything you cook together. That matters in Milan—lots of food experiences are either instructional or dining. This one is both.

Also, it’s set up for real participation. You’ll use the tools for homemade pasta and for tiramisù, and you’re expected to get hands-on with the dough and filling—not just hover near the counter.

00 Flour and Pasta Tools: Why This Lesson Feels Practical

A big part of what you learn here is how ingredients behave. You’ll study and understand the role of 00 flour, including why it’s used for Italian pasta. That’s not just trivia. Flour choice affects texture, elasticity, and how smoothly your dough rolls and holds shape.

You’ll also use the pasta-making tools for the full process. Even if you’ve rolled dough before at home, this is the kind of class that helps you connect what you’re seeing (dough feel, thickness, stretch) with what you’re doing (rolling and cutting methods).

If you like a class where the instructions are clear and you can follow step-by-step, you’ll probably appreciate the teaching style. People get excited about the food, sure—but the real win is understanding the method well enough to repeat it later.

Tagliatelle and Guitar Pasta: Shaping Skills You Can Actually Use

You’ll make pasta in shapes like tagliatelle or guitar pasta. That means more than just cutting noodles. You’ll learn the hands-on mechanics of shaping pasta so it has the right look and holds up when cooked.

This is where the home-kitchen setting helps. In a big teaching venue, you can feel like you’re performing for the class. Here, you’re working at the table and counter like you belong there for a few hours.

You’ll also be guided through the practical choices: dough handling, working time, and how to manage your workspace so you don’t end up with a sticky mess. If you’ve ever tried fresh pasta at home and had it turn into a sad blob, the shaping practice is the antidote.

Stuffed Pasta Together: Ravioli with Ricotta and Spinach

The course includes stuffed pasta, using fillings and techniques that match classic Italian comfort food. You’ll prepare stuffed pasta such as ravioli, and the sample menu calls out ricotta and spinach as the filling, finished with butter and sage.

That combination is a great learning target. Spinach can behave differently depending on moisture, and ricotta adds softness and richness. The butter-and-sage finish is also a useful skill because it teaches you how to dress stuffed pasta without drowning the flavor.

This part of the class is especially valuable if you’re the type of home cook who wants an outcome, not just a technique. You’ll leave knowing how to make a recognizable dish—something you can serve to friends with confidence.

Tiramù Class: Following the Original-Style Recipe

Then comes tiramisù, the dessert that shows up everywhere—yet somehow never quite tastes the same as the real thing. You’ll make tiramisù as a finish to the pasta lesson, and the class specifically follows an original-style approach.

What I like about this is that tiramisù is easy to mess up at home if you don’t know the logic behind the steps. Here you’ll be taught in a way that connects ingredients and timing. You’ll see how the assembly should look, not just how it’s described.

By the end, the goal is simple: you’ll have no mysteries left about how to reproduce the recipe at home. That’s the kind of souvenir that actually survives your flight.

What You Eat and Drink: Included Meal, Not Just “Experience Time”

You eat what you cook: pasta plus tiramisù. The included food isn’t a small tasting portion either—it’s the meal that matches the class you just did.

Drinks are included too. The class includes wine (half a liter each) and water with your meal. There’s an important rule: if you haven’t reached the legal drinking age in Italy (18), you won’t be served alcohol.

If you prefer not to drink, you can still enjoy the meal and focus on the cooking. Just plan your day accordingly if you are having wine, since it’s part of the included experience.

All tools for pasta and tiramisù are also covered, so you’re not paying extra for equipment time. And since it’s a mobile ticket, you don’t have to worry about printing anything.

Price and Value Check at $84.11 for a Small-Group Class

At $84.11 per person for about 3 hours, the price only makes sense if the class delivers more than “sit and watch.” Here, the structure is built for value:

• You learn pasta shaping (including stuffed pasta) and dessert making.
• Tools and ingredients for the cooking are included in the class.
• You eat what you make, with wine and water included for adults.

Small groups matter for value. With a maximum of 6 travelers, it’s easier to get help when dough isn’t cooperating or when you’re unsure about a step. That’s where your money goes—into instruction time and hands-on practice, not into renting a room for a crowd.

Also, your timing matters. The class is commonly booked about 39 days in advance on average, so if you want a specific day, don’t wait too long.

Milan Logistics: Easy Start, Home Kitchen Vibe

The meeting point is Via Malaga, 2, 20143 Milano. It’s described as near public transportation, which is a big deal in Milan where routes can take longer than you think.

You’ll finish back at the meeting point, which keeps your evening plans simple. You can book this as a smart last-day activity too, because it doesn’t require you to shuffle between landmarks.

One more thing: this is a home kitchen experience, so expect a cozy setup rather than a polished showroom. That’s part of the charm—and it also explains why the group size stays small.

Who Should Book This Class (and Who Should Skip It)

This is a strong fit for anyone who wants to bring Milan home with skills, not just photos. It’s also great if you enjoy talking during your meal—Carlotta’s style comes across as friendly and patient, with conversation that can include food, wine, and travel spots in Italy.

It’s especially good for families. The class can work with a younger participant—one booking included an 11-year-old celebrating a birthday—and the atmosphere is described as warm and fun.

Two practical considerations before you book:

• Celiac travelers: it’s not recommended. If you need a gluten-free kitchen, this probably isn’t the right match.
• Allergies: you should notify in advance. The class data specifically asks you to do that, so plan ahead to avoid surprises.

If you’re not comfortable with alcohol, remember the wine is included but not served to anyone under 18. Adults can decide how much to drink while still fully enjoying the cooking.

The Bottom Line: Should You Book This Pasta and Tiramù Class?

If your idea of a great Milan day includes getting your hands dirty with dough and leaving with a dessert you can actually repeat, this is an excellent choice. The small-group format, the focus on 00 flour and shaping, and the fact that you eat everything you make add up to real value for the price.

Skip it if you need gluten-free care. And if you’re expecting a formal “museum-style” tour, this isn’t that. This is a kitchen experience—cozy, guided, and centered on classic Italian comfort food.

FAQ

How long is the pasta and tiramisu cooking class in Milan?

It lasts about 3 hours.

Where is the meeting point?

The class starts at Via Malaga, 2, 20143 Milano MI, Italy.

Is it a group class, and how many people are in the class?

It’s a small group with a maximum of 6 travelers.

Is the class offered in English?

Yes, the class is offered in English.

What will I make during the class?

You’ll make fresh pasta (including tagliatelle or guitar pasta and stuffed pasta) and you’ll finish by making tiramisù.

What types of pasta and dishes are included in the menu?

The sample menu includes tagliatelle at home made, ravioli with ricotta and spinach with butter and sage, and tiramisù following an original recipe.

Are wine and drinks included?

Yes. Alcoholic beverages include wine and water with the meal. Alcohol is only served if you are 18 or older in Italy.

Are tools for making pasta and tiramisù included?

Yes, the class includes the use of tools for making homemade pasta and for preparing tiramisù.

Is private transportation included?

No, private transportation is not included.

Is celiac travel accommodated?

The class is not recommended for celiac travelers.